Creamy Polenta

By catgirl

Ingredients

• 1 cup polenta
• 3 cups white stock (chicken stock, veal stock or ham stock)
• 4 Tbsp butter
• Kosher salt, to taste

Preparation

Step 1

In a heavy-bottomed soup pot, bring the cooking liquid to a boil. Slowly whisk in the polenta and lower heat to a very low simmer.

Cook for about 30 minutes, stirring frequently with a wooden spoon. The polenta should bubble thickly like molten lava during this time. If the polenta starts to clump up, add water (about ½ cup at a time) to thin it out.

Stir in butter. The final consistency should be thick and creamy but not clumpy. Adjust consistency with additional water if necessary.

Season to taste with Kosher salt and serve right away.